Parsnip Maple Pie With Pecan Crust Recipe

Name: Parsnip Maple Pie With Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs parsnips, peeled and cut into 1/2-inch dice; 1 cup half-and-half cream; 3 large eggs, slightly beaten; ¾ cup pure maple syrup; 1 teaspoon natural maple extract; 1 teaspoon ground cinnamon; 1 teaspoon powdered ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground mace; ½ teaspoon salt; 1 cup pecans; 2 tablespoons sugar; 1 ½ cups all-purpose flour; 6 tablespoons unsalted butter, cold and cut into pieces; ½ teaspoon salt; 3 tablespoons ice water

Servings: persons

2 lbs parsnips, peeled and cut into 1/2-inch dice
1 cup half-and-half cream
3 large eggs, slightly beaten
¾ cup pure maple syrup
1 teaspoon natural maple extract
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
¼ teaspoon ground cloves
¼ teaspoon ground mace
½ teaspoon salt
1 cup pecans
2 tablespoons sugar
1 ½ cups all-purpose flour
6 tablespoons unsalted butter, cold and cut into pieces
½ teaspoon salt
3 tablespoons ice water

1
["CRUST INSTRUCTIONS:.", "Preheat oven to 425 degrees.", "In a food processor, pulse the pecans with the sugar just until coarsely ground, then transfer to a large bowl.", "Wiping out the processor bowl, blend together the flour, butter, and salt until the mixture resembles coarse meal.", "Add this to the pecan mixture in the bowl.", "Add the ice water, tossing with a fork until incorporated but not over-worked.", "Press the dough into the bottom and up the sides of a 9"" deep-dish pie pan, pricking the crust bottom with a fork and fluting the pie crust edges.", "Allow to chill for 30 minutes.", "Line the crust with foil and fill with pie weights or dried beans and bake in the middle of the oven for 7 minutes.", "Remove the foil, beans or weights and bake crust for an additional 5 minutes.", "Cool before filling.", "FILLING INSTRUCTIONS:.", "Preheat the oven for 350 degrees.", "On a steamer rack set over briskly boiling water, steam the diced parsnips for 12-15 minutes or until very, very tender.", "Remove the steamer rack and allow the parsnips to cool and dry.", "When cool, force them through a food mill or ricer into a large bowl.", "You should have 2 1/2 cups of parsnips.", "In parsnip bowl, whisk in the Half & Half, eggs, maple syrup and extract and spices, beating filling until smooth.", "Pour the filling into the pre-baked pecan crust, smoothing the top with a spatula.", "Bake in the middle of the oven for 40-45 minutes or until just set in the middle.", "Remove and allow to cool on a wire rack.", "Serve with whippped cream drizzled with maple syrup."]

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs parsnips, peeled and cut into 1/2-inch dice, 1 cup half-and-half cream, 3 large eggs, slightly beaten, ¾ cup pure maple syrup, and more.

Yes, Parsnip Maple Pie With Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parsnip Maple Pie With Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions